GB 4789.17-2024 National food safety standard-Food microbiological examination-Sampling and sample treatment of meat and meat products (English Version)
GB 4789.17-2024 National food safety standard
Food microbiological examination - Sampling and sample processing of meat and meat products
1 Scope
This standard specifies the sampling and sample processing methods of meat and meat products.
This standard is applicable to the sampling and sample inspection of meat and meat products.
2 Equipment and materials
2.1 Sampling tools
The sampling tools shall be made of stainless steel or other materials with appropriate strength, and they shall have smooth surfaces, and rounded corners, but not joints. The sampling tools shall be cleaned and sterilized and kept dry before use. Sampling tools include trays, cutting tools, scissors, tweezers, sampling scoops (or scoops), chisels, circular saws, meat grinders, sampling drills, grinding appliances, mixing appliances, etc.
2.2 Sample containers
The material (such as glass, stainless steel, and plastic) and structure of the sample containers shall be able to fully make the samples the original state. The containers and their lids shall be clean, sterile, and dry. The sample containers shall have sufficient volume to allow the samples to be thoroughly mixed prior to inspection. The sample containers also include sampling bags, sampling tubes, sampling bottles, and the like.
2.3 Other supplies
They may include the alcohol lamp, thermometer, aluminum foil, sealing film, marker, and sampling registration form.
3 Sampling
3.1 Sampling principles and plans
The sampling principles and plans shall be implemented in accordance with the requirements of GB 4789.1.
The number (n) of the specimens to be sampled shall meet the requirements of relevant food safety standards. The sampling volume for each sample shall not be less than the volume of the sample for 5 × inspection units, or shall be determined according to the inspection purpose. The requirements for the sampling of food samples are specified as follows:
3.2 Prepackaged meat and meat products
3.2.1 Individually packaged meat and meat products of less than or equal to 1,000g: individually packaged products from the same batch shall be sampled.
3.2.2 For individually packaged meat and meat products weighing more than 1,000g, the individual package may be collected, or a suitable amount of sample may be taken from different parts of the same packaging using the aseptic sampling tool and placed into a single aseptic sampling container. For individually packaged liquid meat products with a volume greater than 1,000 mL, the liquid shall be shaken or stirred with a sterile rod before sampling to make it uniform, and then a suitable amount of sample may be collected.
3.3 Meat and meat products in bulk or meat products produced on-site
After the sample is mixed well, it shall be sampled immediately. A sterile sampling tool shall be used to collect from different parts of the sample and the specimens shall be placed into the same sterile sampling container as a single food sample. If the sample cannot be mixed, more different parts shall be selected for sampling.
3.4 Storage and transportation of samples
The requirements of GB 4789.1 shall apply.
4 Preparation of samples
4.1 Opening of packages
The sterile sampling container in which the sample is packaged or placed shall be opened aseptically. Products packaged in plastic or paper boxes (bags): sterilize the box lid or bag mouth with 75% alcohol cotton ball, and cut it open with aseptic scissors; products packaged in bottles (barrels): sterilize the package with 75% alcohol cotton ball or flame, remove the bottle (barrel) cap aseptically, and sterilize the bottle (barrel) mouth by flame.
5 Inspection
Contents
Foreword i
1 Scope
2 Equipment and materials
3 Sampling
4 Preparation of samples
5 Inspection
Standard
GB 4789.17-2024 National food safety standard-Food microbiological examination-Sampling and sample treatment of meat and meat products (English Version)
Standard No.
GB 4789.17-2024
Status
valid
Language
English
File Format
PDF
Word Count
3000 words
Price(USD)
90.0
Implemented on
2024-8-8
Delivery
via email in 1~3 business day
Detail of GB 4789.17-2024
Standard No.
GB 4789.17-2024
English Name
National food safety standard-Food microbiological examination-Sampling and sample treatment of meat and meat products
GB 4789.17-2024 National food safety standard
Food microbiological examination - Sampling and sample processing of meat and meat products
1 Scope
This standard specifies the sampling and sample processing methods of meat and meat products.
This standard is applicable to the sampling and sample inspection of meat and meat products.
2 Equipment and materials
2.1 Sampling tools
The sampling tools shall be made of stainless steel or other materials with appropriate strength, and they shall have smooth surfaces, and rounded corners, but not joints. The sampling tools shall be cleaned and sterilized and kept dry before use. Sampling tools include trays, cutting tools, scissors, tweezers, sampling scoops (or scoops), chisels, circular saws, meat grinders, sampling drills, grinding appliances, mixing appliances, etc.
2.2 Sample containers
The material (such as glass, stainless steel, and plastic) and structure of the sample containers shall be able to fully make the samples the original state. The containers and their lids shall be clean, sterile, and dry. The sample containers shall have sufficient volume to allow the samples to be thoroughly mixed prior to inspection. The sample containers also include sampling bags, sampling tubes, sampling bottles, and the like.
2.3 Other supplies
They may include the alcohol lamp, thermometer, aluminum foil, sealing film, marker, and sampling registration form.
3 Sampling
3.1 Sampling principles and plans
The sampling principles and plans shall be implemented in accordance with the requirements of GB 4789.1.
The number (n) of the specimens to be sampled shall meet the requirements of relevant food safety standards. The sampling volume for each sample shall not be less than the volume of the sample for 5 × inspection units, or shall be determined according to the inspection purpose. The requirements for the sampling of food samples are specified as follows:
3.2 Prepackaged meat and meat products
3.2.1 Individually packaged meat and meat products of less than or equal to 1,000g: individually packaged products from the same batch shall be sampled.
3.2.2 For individually packaged meat and meat products weighing more than 1,000g, the individual package may be collected, or a suitable amount of sample may be taken from different parts of the same packaging using the aseptic sampling tool and placed into a single aseptic sampling container. For individually packaged liquid meat products with a volume greater than 1,000 mL, the liquid shall be shaken or stirred with a sterile rod before sampling to make it uniform, and then a suitable amount of sample may be collected.
3.3 Meat and meat products in bulk or meat products produced on-site
After the sample is mixed well, it shall be sampled immediately. A sterile sampling tool shall be used to collect from different parts of the sample and the specimens shall be placed into the same sterile sampling container as a single food sample. If the sample cannot be mixed, more different parts shall be selected for sampling.
3.4 Storage and transportation of samples
The requirements of GB 4789.1 shall apply.
4 Preparation of samples
4.1 Opening of packages
The sterile sampling container in which the sample is packaged or placed shall be opened aseptically. Products packaged in plastic or paper boxes (bags): sterilize the box lid or bag mouth with 75% alcohol cotton ball, and cut it open with aseptic scissors; products packaged in bottles (barrels): sterilize the package with 75% alcohol cotton ball or flame, remove the bottle (barrel) cap aseptically, and sterilize the bottle (barrel) mouth by flame.
5 Inspection
Contents of GB 4789.17-2024
Contents
Foreword i
1 Scope
2 Equipment and materials
3 Sampling
4 Preparation of samples
5 Inspection
